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Recently I have been enjoying onions a lot and when I came across this recipe for roasted parmesan onions on Proud Italian Cook I knew that I had to try them soon. I thought that pairing them with the steak in green peppercorn sauce would be a nice fit. When you bake or roast onions they get all nice and soft and tender and they release their natural sweetness and they are just plain good! Add some melted golden brown cheese on top and a creamy wine sauce and you have one amazing side dish. The roasted onion gratin was an absolute treat! The onions were nice and tender and full of that magically sweet onion flavour. I am glad that I paired the onion gratin with such a strong main course as this side dish could easily steal the show from a lesser one. I have a feeling that these onions will be making a regular appearance on my dinner table.

Kevin, we love onions here at home, and I would love to make those. I have a few questions though: Did you keep the onions on the same baking sheet all th etime or is it necessary to transfer? Also, were they covered during the first time baking, or just at the end to prevent from burning? Thanks so much

What a great side dish! I grew up hating onions, and have only started liking them a couple years ago. I know try to make them in as many different ways to showcase its different facets. This definitely makes the cut!

Rita: The onions were first cooked on a baking sheet and then transferred to a baking dish when the sauce is added. When they are transferred to the baking dish they are covered in foil for the first while and then the foil is removed at the end so that the cheese can brown.

I have made this several times now, twice with Texas 1015 sweet onions and a few times with large spring onions. Every time it is a raging success - even when I double or triple the recipe, it comes out fabulous every time. Thanks so much for sharing!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.